Rich Turmeric Occhi

For the dough:

• Create a nice wide well with your flour on your work surface leaving ample room inside. Add your eggs, water and turmeric to the well. Pop the yolks with a fork and begin to scramble them combining the water and turmeric.


• Once scrambled slowly grab a small portion of the flour from the inside wall of the well with your fork, mix it into your egg mixture. Repeat this process until most of the well is dismantled and your egg mixture will not run off your table.


• With your bench scraper combine the remaining flour into the dough. You may notice the dough start to become a shaggy ball at this time you may begin kneading. The ball will start out very stiff and as you work the dough it will soften and the surface with smooth (about 7-11 minutes).


• Once smooth wrap dough tightly in plastic and set aside to rest.




For the filling:

• In a small to medium sized bowl combine all cheeses, honey, salt, marjoram, oregano, garlic powder, allspice, white pepper and minced sage leaves.


• Mix until just combined. Then place 1/2 the filling into a piping bag and set aside.
  



Putting it all together:

• Once your dough has rested, cut your dough in half, covering and setting aside one portion.


• This open portion is your active dough we will pass this through this pasta machine. Starting at the largest setting pass thought once and then fold both edges to the center overlapping to create thirds. Once you have clean edges you do not have to fold into thirds any further. Increase the thinness on your machine and begin passing it again and again until you reach setting 6 or your 3rd to 4th from thinnest setting. Pass your dough through that setting twice.


• You will now find you have a long sheet of pasta take this sheet and set it along your work surface. Take one end of the dough and bring it over to meet the other end and gentle press a crease into the middle of the dough and then unfold your dough. With the smaller of the two cutters using the rounded side tap cirlces onto one half of the dough approximately 1 inch apart. This is to allow for sealing and cutting later on.


• Then with your piping bag pipe a small amount of filling approx 1 inch across by 1/4-1/2 inch tall. Do this to all circles. With your spray bottle spritz a light amount of water onto the filling side of the sheet. You want the dough to be just lightly tacky.


• Fold over your top piece of dough and gently tap around each circle of filling. Then take the round side again of the smaller cutter and press around each circle moving in a circular motion to seal each Occhi. do this to all. Then with your large cutter, cutter side down center and cut out all Occhi on this sheet. Repeat with all dough.


To cook the Occhi:

• Start your water to boil in a medium to large shallow pot, adding enough salt to just taste a little saltiness. When you have achieved a rolling boil, toss in your pasta to cook. After a minute or 2 check for done-ness.


• When done toss with your favorite sauce and enjoy.

expiry
1-2 days covered and refrigerated. 1 month frozen.

When rolling out your dough you may find small repetitive bumps or grooves show up this is when you will lightly dust your dough to keep it from sticking to the rollers.

You may not be able to use every last bit of dough in this recipe, due to some filling squeezing out during the sealing process. Some may be salvageable by pulling the top and bottom piece apart and cutting out any area with filling on the dough.